The Ems Soup

Chicken Noodle Soup


Running with the soup theme of our winter recipes, this week is another one to warm the cockles on a crisp winter weeknight.  

It does come with a story …

Between the hours of 12 and 2, our office microwaves run hot.  Real estate on their circular glass plates comes at a premium. Wafts of deliciousness travel through the office teasing taste buds and sparking plenty of food envy.  

Lunch time.  

Food is a favourite past time of my particular department and often a hot topic of conversation.  

On their stroll from office to car on a clear, brisk, evening last week, one of my colleagues, Emily, was discussing how she’d enjoyed the soupy goodness of her chicken noodle soup for lunch with another colleague, Emily.  I couldn’t help but overhear and offered to create a recipe to challenge the store-bought version over which they were both drooling.

Go on girls, you know you were!

This recipe is for you … and anyone else who feels like a bowl full of brothy, chicken soul-warming yum!


4 L chicken broth or stock

50g butter

1 onion, finely diced

3 medium carrots, chopped

3 medium zucchini, chopped

4 corn cobs, kernels removed

2 tbs corn flour

¼ cup tamari sauce

250 g soba noodles

250 g precooked chicken breast

salt to taste


  1. Melt butter in a large saucepan, add onion and fry over a medium heat until translucent
  2. Add remaining vegetables and fry until slightly golden
  3. Add flour and fry for about 1 minute and vegetables are well coated
  4. Add stock and tamari, reduce heat and simmer for 20 minutes
  5. Add noodles and simmer for a further 10 minutes
  6. Roughly tear in chicken breast
  7. Season to taste and enjoy

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